Polish White Borscht (Żurek)
Prep. Time:
20 mins
Baking Time:
1 hour 25 mins
Total Time:
1 hour 45 mins
Serves:
Serves 6
A sophisticated twist on Poland's beloved sour rye soup with smoky bacon, caramelized vegetables, and herb oil
Chef's Tips
Sour Rye Sourcing: Find żurek concentrate at Polish markets, European delis, or online. For a substitute, combine 2 cups beef stock with 3 tbsp apple cider vinegar and 1 tbsp lemon juice.
Egg Technique: For perfect soft-boiled eggs, bring water to boil, gently lower eggs, cook exactly 6 minutes, then transfer to ice bath.
Make-Ahead: Soup base can be made 2 days ahead. Store cream mixture separately and add when reheating to prevent separation.
Wine Pairing: Serve with a crisp Riesling or light Pinot Noir to complement the soup's richness.
Variations
Vegetarian: Replace meats with mushroom medley (shiitake, cremini, oyster) and use vegetable stock
Spicy: Add 1 diced jalapeño with the onions for heat
Bread Bowl: Serve in hollowed sourdough bowls for rustic presentation
Ingredients
Instructions
1. Build the Flavor Base (10 minutes)
In a large Dutch oven over medium heat, render the diced bacon until crispy, about 6 minutes. Remove bacon with slotted spoon, leaving fat in pot. Season pork cubes with salt and pepper, then sear in bacon fat over medium-high heat until golden, 8-10 minutes. Remove and set aside.
2. Create the Aromatics (8 minutes)
Reduce heat to medium. Add diced onion and celery to the pot, cooking until softened and lightly caramelized, about 6 minutes. Add garlic, smoked paprika, and caraway seeds, stirring until fragrant, 1 minute.
3. Deglaze and Simmer (50 minutes)
Pour in white wine (if using) and scrape up any browned bits. Add stock, sour rye starter, bay leaves, and return pork and bacon to pot. Bring to a gentle boil, then reduce heat and simmer partially covered for 35 minutes.
Add kielbasa and continue simmering 15 minutes until pork is fork-tender.
4. Add Vegetables (20 minutes)
Add fingerling potatoes and carrots. Simmer until vegetables are tender but still hold their shape, 18-20 minutes.
5. Prepare Finishing Elements
Herb Oil: Whisk together olive oil, dill, chives, and lemon zest. Set aside.
Cream Mixture: In a small bowl, whisk heavy cream, crème fraîche, horseradish, and Dijon until smooth.
6. Finish and Serve
Remove bay leaves. Reduce heat to low and slowly whisk in cream mixture. Taste and adjust seasoning with salt, pepper, and additional horseradish if desired.
Ladle soup into warmed bowls. Top each with soft-boiled egg halves, shaved radishes, and a drizzle of herb oil. Garnish with microgreens and a pinch of flaky sea salt. Serve immediately with toasted sourdough.
